Breakfast Entrees Gluten-Free Vegan Instantpot/Pressure Cooker

Instant Pot Shakshuka

Instant Pot Shakshuka

Hungry for a multi-tasking meal you can serve for breakfast, lunch, AND dinner? Say hello to shakshuka! For a whole grain take on this Middle Eastern classic, try adding Organic Short Grain Brown Rice. Simply toss it into an Instant Pot with tomatoes, onion, bell pepper, and spices. Then crack a few eggs and grab some feta and fresh parsley for garnish. Trust us, this recipe is egg-cellent!

45
Minutes
4
Servings
1
cup
410
Calories

Ingredients

  • 1
    cup
    Organic Short Grain Brown Rice suggested substitutions
  • 1
    cups
    vegetable broth
  • 4
    eggs, large, brown
  • 15
    oz
    tomatoes, canned, diced
  • 2
    cups
    red bell pepper
  • 1⁄2
    cups
    white onion
  • 1⁄4
    cups
    garlic (about 12 cloves)
  • 1⁄4
    cups
    extra virgin olive oil
  • 2
    tbsp
    tomato paste
  • 1
    tbsp
    sea salt
  • 1
    tbsp
    smoked paprika
  • 2
    tbsp
    black pepper
  • 1
    tsp
    cayenne pepper
  • 1
    tsp
    cumin, ground
  • 1⁄2
    tsp
    cinnamon
  • 1⁄8
    tsp
    nutmeg, ground
  • 1⁄8
    tsp
    allspice
  • Feta cheese for garnish
  • Parsley for garnish

Nutrition Facts

Serving Size: 1 cup
Serves: 4
Amount Per Serving
Calories: 410
% Daily Value*
Total Fat: 20g 26%
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 185mg 62%
Sodium: 1990mg 87%
Total Carbohydrate: 49g 18%
Dietary Fiber: 6g 21%
Sugars: 5g 10%
Protein: 11g 22%

Instructions

  1. Add onion, garlic, bell pepper, oil, salt, and spices to a food processor. Pulse until blended completely. Set Instant Pot to “Sauté” and add mixture. Sauté for 10 minutes
  2. Add broth, tomatoes, tomato paste, and rice to the Instant Pot. Stir to fully incorporate. Close the lid of the pressure cooker, set the valve to “Sealing,” and start the pressure cooker on “High” for 15 minutes. Once completed, let the pressure naturally release for another 10 minutes before quick releasing the remaining pressure.
  3. Remove lid and crack 4 eggs into the Instant Pot, making sure to evenly space out the eggs. Loosely place lid back on the Instant Pot and set to “Sauté” for 5 minutes or until eggs are poached.
  4. Carefully open the lid and ladle into desired bowls. Garnish with parsley and feta. Enjoy!

Watch

Similar Recipes

Product Organic Short Grain Brown Rice
Diet Gluten-Free Vegan
Dish Breakfast Entrees